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Started By
Message
Redfish recipe...
Posted on 12/26/09 at 6:04 pm
Posted on 12/26/09 at 6:04 pm
I take my filets of redfish...Skin and scales left on.
I dust them with old bay seasoning, tony chacheres, dried oregano, and spritz them with lemon. I then take some melted butter and drizzle it on them.
Heat the grill as hot as you can get it...the metal grates glowing red is perfect. Sear them on each side for about 10min
Enjoy
I dust them with old bay seasoning, tony chacheres, dried oregano, and spritz them with lemon. I then take some melted butter and drizzle it on them.
Heat the grill as hot as you can get it...the metal grates glowing red is perfect. Sear them on each side for about 10min
Enjoy
4
Posted on 12/26/09 at 6:07 pm to rockford177
Each side for 10 minutes, are they crunchy?
Posted on 12/26/09 at 6:15 pm to Tigerpaw123
quote:
Each side for 10 minutes, are they crunchy?
Unless they are 8 inches think, then yes they must be crunchy.
Posted on 12/26/09 at 9:25 pm to Kim Jong Ir
Nope, the skin locks in all the flavor
Posted on 12/27/09 at 6:37 pm to rockford177
10 mins flesh side down on red hot grate........... crispy burnt throw it away start over
Posted on 12/27/09 at 7:11 pm to redfish99
How do you get the metal grates glowing red????? You using charcoal or just regular old coal???
Posted on 12/27/09 at 7:57 pm to rockford177
quote:
I take my filets of redfish...Skin and scales left on.
I dust them with old bay seasoning, tony chacheres, dried oregano, and spritz them with lemon. I then take some melted butter and drizzle it on them.
I use garlic as well.
quote:
Heat the grill as hot as you can get it...the metal grates glowing red is perfect. Sear them on each side for about 10min
I cook over medium heat, and only have scale side down. Baste with garlic butter, til yummy.
Posted on 12/29/09 at 12:32 pm to rockford177
why would you flip it?
Posted on 12/29/09 at 12:51 pm to gonzalesdave
I flip mine. I start on the skin side for just a few minutes because I like the wee bit of char, for lack of a better term, on the top. Then, I flip and continue cooking until done, which isn't very long.
Posted on 12/29/09 at 12:58 pm to gonzalesdave
quote:
why would you flip it?
Matter of personal opinion.I only cook scale side down. I score the fillets criss cross style,deeply, and when they "puff" a bit, they're done. Very light seasoning and baste with plenty of lemonbutter while cooking. 
Posted on 12/29/09 at 1:05 pm to OTIS2
I think most folks are of the "do not flip" preference. Sort of like the okra/tomato/gumbo thing.
Posted on 12/29/09 at 1:10 pm to Gris Gris
It's all good to me.Posted on 12/29/09 at 2:45 pm to Gris Gris
not knocking it....just wondering. I might try it next time, I just did not see the need to flip it since it cooks pretty even without flipping.
ETA
okra yes, tomato no
ETA
okra yes, tomato no
This post was edited on 12/29/09 at 2:47 pm
Posted on 12/29/09 at 2:51 pm to gonzalesdave
Flipping is definitely not necessary. I just like that flavor on the meaty side.
Posted on 12/29/09 at 4:15 pm to rockford177
quote:you keep that shite?
Redfish
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